Directions

To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal. Stir in the Edensoy and form a ball. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust. Preheat the oven to 350°. Bake the unfilled crust for 10 minutes. Remove.

While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick. Simmer 5 minutes. Allow to cool slightly.

Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.